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Black Pudding

Course: Meats
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 8 cups pig’s blood
  • 2 lbs pig’s liver
  • 1 lb pig’s fat
  • 3 – 4 cups green seasoning chive, celery, pimento, onions, fine leaf thyme, spanish thyme, chadon beni
  • 1 tbsp ground spice
  • 1 tbsp clove powder
  • 12 hot peppers
  • 6 tbsp salt or more to taste
  • 6 hops bread cut into small cubes (optional)
  • pig’s intestines about 24 feet
  • 7 limes
  • banana straw
  • water to boil pudding


  • Mix blood with salt to prevent clotting. Cover and set aside.
  • Mince liver and fat and set aside.
  • Wash the intestines with lots of lime and then turn inside out. Note: Make sure to clean thoroughly removing excess fat and tissue on intestine.
  • Add green seasoning, ground spice and clove to blood and mix. Then add minced hot pepper to the blood along with the minced liver and fat. Mix. Note: Add bread at this step if desired. Also when adding the pepper remove all the seeds before mincing.
  • Tie one end of the cleaned intestine with string. Now we’re ready to make some black pudding!
  • Take an intestine, place a funnel at the open end and pour a cupful of the blood mixture. Ram the mixture using the handle of a swizzle stick. Continue until filled.
  • Tie and place carefully into a bowl.Over a very low fire, place intestines carefully to boil in a pot that has been lined with straw ( in this case banana leaves) to prevent the pudding from bursting. Note: The black pudding took about 3 hours to gently cook.
  • When it is just about ready test using a cocoyea stick. Note: The stick should come out clean with no blood seeping through. Cocoyea – rib of the coconut leaf.
  • When finished remove from water and set aside to cool.